Mel’s Mushroom Rice
Brown, nutty rice and Portobello mushrooms marry with chopped onions, garlic and mixed herbs in a pool of vegetable broth. It’s a proper love story.
Servings Prep Time
2-3main dishes 10 minutes
Cook Time
30 minutes
Servings Prep Time
2-3main dishes 10 minutes
Cook Time
30 minutes
Ingredients
Instructions
  1. Cook the rice according to the package instructions. (If using cooked rice, set it aside at room temperature).
  2. Whilst the rice is cooking, to a large pan, add the olive oil on medium heat and warm through. Add the onion and fry until translucent. Add the crushed garlic and stir through with a wooden spoon until golden.
  3. Add the chopped mushrooms and spread it out evenly in the pan. Allow the mushrooms to cook through, stirring when necessary. Allow the mushrooms to brown the pan as it fries without burning it as this lends to great taste when the broth is added.
  4. Add the broth and stir through well, ensuring no mushrooms are stuck to the pan. Add the soy sauce and the mixed herbs. Add this point taste the mixture and add salt to taste.
  5. Finally, when you’re happy with your liquid mixture, add the cooked rice and allow it to soak up the liquid. If you prefer more salt and mixed herbs, add to taste.
  6. Serve your mushroom rice warm and top with fresh avocado if preferred.
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